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United States Patent |
5,773,068
|
Heidolph
,   et al.
|
June 30, 1998
|
Leavening system and products therefrom
Abstract
A novel leavening composition containing hemipotassium phosphate in
combination with a carbonate factor. The hemipotassium phosphate is
prepared by solution crystallization with removal of water.
Inventors:
|
Heidolph; Barbara B. (Wentzville, MO);
Highfill; Louis A. (Washington, MO)
|
Assignee:
|
Solutia Inc. (St. Louis, MO)
|
Appl. No.:
|
603301 |
Filed:
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February 20, 1996 |
Current U.S. Class: |
426/551; 426/552; 426/554; 426/561; 426/562; 426/563 |
Intern'l Class: |
A21D 010/00 |
Field of Search: |
426/551,552,554,561,562,563
|
References Cited
U.S. Patent Documents
1834747 | Dec., 1931 | Stokes et al.
| |
2630372 | Mar., 1953 | Wright et al.
| |
3052549 | Sep., 1962 | Kichline et al.
| |
3397064 | Aug., 1968 | Matz.
| |
3501314 | Mar., 1970 | Kichline et al.
| |
4741917 | May., 1988 | Lauck et al. | 426/551.
|
4804553 | Feb., 1989 | Tieckelmann et al. | 426/551.
|
5153018 | Oct., 1992 | Lajoie et al. | 426/551.
|
5405636 | Apr., 1995 | Gard et al. | 426/551.
|
Foreign Patent Documents |
1111216 | Apr., 1968 | GB.
| |
2254993 | Oct., 1992 | GB.
| |
Other References
"Condensed Chemical Dictionary" Hawley 1981.
"Baking Science & Technology" Pyler 1995.
Food Technology, vol. 44, No. 4, Apr. 1990, Chicago US, pp. 80-82+85-86
+90+92, XP000133008; J.D. Dziezak: "Phosphates improve many foods".
Gmelins Handbuch Der Anorganischen Chemie, Eight Compete Newly Revised
Edition, vol. 5, No. 22, 1938, Verlag Chemie-GmbH, Weinheim/Bergstr, and
Berlin, DE, p. 1002 XP002021400 "Kalium" see page 1002, paragraph 2.
Nouveau Traite De Chimie Minerale, vol. 2, No. 2, 1963, Masson et Cie,
Paris, pp. 504+533 XP002021401, A. Chreitien et al.: "potassium" see p.
504, paragraph 1, see p. 533.
Printout from on-line search of SciFinder by the American Chemical Society
(ACS), Copyright 1997.
Chem. Rev. 54,891; The Alkali Orthophosphates (1954).
|
Primary Examiner: Tran; Lien
Attorney, Agent or Firm: Fitzpatrick, Cella, Harper & Scinto
Claims
What is claimed is:
1. A leavening composition comprising a carbonate factor and hemipotassium
phosphate.
2. The leavening composition of claim 1 wherein the carbonate factor is
sodium bicarbonate.
3. The leavening composition of claim 1 wherein the carbonate factor is
selected from the group consisting of potassium bicarbonate, ammonium
bicarbonate and stabilized x-ray amorphous calcium carbonate.
4. A process for leavening a fresh, refrigerated or frozen dough product
which comprises mixing with flour, water and shortening a leavening system
comprising a carbonate factor and hemipotassium phosphate.
5. A process of claim 4 wherein the carbonate factor is selected from the
group consisting of sodium bicarbonate, stabilized x-ray amorphous calcium
carbonate, ammonium bicarbonate and potassium bicarbonate.
6. The process of claim 4 wherein the carbonate factor is sodium
bicarbonate.
7. A fresh, refrigerated or frozen dough product comprising a mixture of
flour, water, shortening, and leavening system comprising a carbonate
factor and hemipotassium phosphate.
8. A fresh, refrigerated or frozen dough product of claim 7 wherein the
carbonate factor is sodium bicarbonate.
9. A fresh, refrigerated or frozen dough product of claim 8 wherein the
carbonate factor is selected from the group consisting of potassium
bicarbonate, ammonium bicarbonate and stabilized, x-ray amorphous calcium
carbonate.
10. A refrigerated dough of claim 9 selected from the group consisting of
cracker dough, cookie dough, biscuit dough, and pizza dough.
11. A fresh, refrigerated or frozen batter product comprising a mixture of
flour, a suitable liquid, shortening, and a leavening system comprising a
carbonate factor and hemipotassium phosphate, wherein said hemipotassium
phosphate is produced by the reaction of monopotassium phosphate or
monohydrate thereof with a large molar excess of phosphoric acid in a
mixture at elevated temperature and then subjecting said mixture to
vigorous agitation while allowing said mixture to cool at ambient
temperature whereby said hemipotassium phosphate product is formed.
12. A batter product of claim 11 comprising a frozen batter selected from
the group consisting of pancake, cake and muffin batters.
13. A fresh, refrigerated dry mix product comprising a mixture of flour,
shortening, and leavening system comprising a carbonate factor and a
hemipotassium phosphate, wherein said hemipotassium phosphate is produced
by the reaction of monopotassium phosphate or monohydrate thereof with a
large molar excess of phosphoric acid in a mixture at elevated temperature
and then subjecting said mixture to vigorous agitation while allowing said
mixture to cool at ambient temperature whereby said hemipotassium
phosphate product is formed.
14. A leavened baked good wherein the leavening system comprised a
carbonate factor and hemipotassium phosphate.
15. A leavened baked good of claim 14 selected from the group consisting of
cakes, pancakes, hush puppies, cookies, waffles, pizza, muffins, crackers
and biscuits.
16. A dry flour mix comprising a carbonate factor and hemipotassium
phosphate.
17. A dry mix of claim 16 wherein the carbonate factor is a bicarbonate.
18. A dry mix of claim 17 wherein the bicarbonate is sodium bicarbonate.
19. The dry mix of claim 16 which further comprises shortening.
20. A dry mix of claim 16 wherein the carbonate factor is selected from the
group consisting of potassium bicarbonate, ammonium bicarbonate and
stabilized, x-ray amorphous calcium carbonate.
21. A baking powder comprising a bicarbonate source, hemipotassium
phosphate and an inert filler.
22. A baking powder of claim 21 wherein the inert filler is corn starch.
23. A baking powder of claim 21 wherein the bicarbonate source is selected
from the group consisting of sodium bicarbonate, potassium bicarbonate,
ammonium bicarbonate and stabilized x-ray amorphous calcium carbonate.
24. The product of claim 11 wherein said elevated temperature is in the
range from about 100.degree. C. to about 195.degree. C.
25. The product of claim 13 wherein said elevated temperature is in the
range from about 100.degree. C. to about 195.degree. C.
26. A process for preparing a fresh, refrigerated or frozen batter or dough
product which comprises admixing flour, a suitable liquid, shortening, and
a leavening system comprising a carbonate factor and hemipotassium
phosphate whereby said fresh, refrigerated or frozen batter product is
prepared.
27. A process for preparing a fresh, refrigerated dry mix product which
comprises admixing flour, shortening, and a leavening system comprising a
carbonate factor and crystalline hemipotassium phosphate whereby said dry
mix product is prepared.
28. A fresh, refrigerated or frozen batter product or dough comprising a
mixture of flour, a suitable liquid, shortening, and a leavening system
comprising a carbonate factor and hemipotassium phosphate.
29. A fresh, refrigerated dry mix product comprising a mixture of flour,
shortening, and a leavening system comprising a carbonate factor and a
hemipotassium phosphate.
Description
This invention relates to novel leavening compositions and to systems
employing such compositions. More particularly, the invention relates to
hemipotassium phosphate exhibiting leavening action as the acid factor in
baking preparations.
BACKGROUND OF THE INVENTION
Various salts of the acids of phosphoric acid, usually orthophosphoric acid
or pyrophosphoric acid are commonly employed as the acid factor in
combination with a carbonate factor in leavening systems. Calcium,
aluminum and sodium salts, exhibiting different reaction profiles, find
use as leavening acids in different applications. Sodium, aluminum and
calcium salts have been widely used as the acid factor in leavening
systems.
The use of sodium acid pyrophosphate as an acid factor in bakery leavening
is known but an undesirable flavor has been observed. Mixing a calcium
acid phosphate salt with sodium acid pyrophosphate (SAPP) has been found
to reduce or eliminate the taste and also control the evolution of gas
after mixing the baking ingredients. In U.S. Pat. No. 1,834,747 to Stokes
et al. there is described baking powder formulas which contain the usual
sodium bicarbonate together with alkaline earth metal phosphates such as
monocalcium phosphate in admixture with sodium acid pyrophosphate. It is
reported that the mixture results in a slowing of the evolution of carbon
dioxide as compared to sodium acid pyrophosphate alone thereby allowing a
more desirable reaction profile. With variation in the amounts of the
various salts it is reported that the evolution of gas during leavening
can be controlled to provide varied reaction profiles depending upon the
requirements.
Baking powders contain as essential ingredients an acid-reacting material
and sodium bicarbonate, with or without a filler. The acid-reacting
materials customarily used are alum and acid salts of phosphoric acid,
pyrophosphoric acid, or combinations of these materials. See U.S. Pat.
Nos. 2,630,372; 3,052,549; and 3,501,314.
SUMMARY OF THE INVENTION
In accordance with this invention there is provided hemipotassium phosphate
leavening agent provided by combining mono potassium orthophosphate with
phosphoric acid in equal molar amounts and heated to a temperature above
100.degree. C. The hot mixture is then placed in a vessel and agitated
vigorously whereby the free water is removed as the mixture crystallizes.
Potassium hemiphosphate crystallizes driving off any free water to produce
a granular, free flowing, fast dissolving, dry material having less than
about 0.3% free water. Hemipotassium phosphate in the form produced by the
process of this invention is highly useful as a leavening agent in
conjunction with a carbonate factor in the preparation of baked goods such
as pancakes, angel food cake as well as other bakery goods requiring
leaving.
DETAILED DESCRIPTION OF THE INVENTION
In accordance with this invention a source of potassium ion such as mono
potassium phosphate is combined with phosphoric acid to produce potassium
hemiphosphate. The reaction may be represented as follows:
KH.sub.2 PO.sub.4 +H.sub.3 PO.sub.4 .fwdarw.KH.sub.5 (PO.sub.4).sub.2
The hemipotassium phosphate can be initially prepared by combining a
potassium source other than the orthophosphate salt such as the hydroxide
or other suitable potassium base. The convenience in providing the
potassium by means of the orthophosphate salt is the reduction in the
amount of free water introduced into the mixture. It has been found that
the most efficient process employs the least amount of free water. There
is usually free water present in the initial mixture from the phosphoric
acid, which is typically only 85%, the remaining weight being water.
The hemiphosphate is heated by any typical means such as a jacketed vessel
or oven to a temperature in the range of from about 100.degree. C. to
about 195.degree. C. Higher temperatures may be employed, however, the
hemiphosphate becomes highly corrosive at higher temperatures making the
process expensive and cumbersome. Usually, the initial mixture typically
of mono potassium orthophosphate and phosphoric acid is heated to a
temperature in the range of from about 105.degree. C. to about 120.degree.
C. The mixture is usually heated for a period of from 1.5 to about 2
hours. After undergoing the heating step, the hemiphosphate still contains
free water and is relatively fluid.
The hot liquid is then placed into a suitable mixing device which is
capable of providing vigorous agitation and also preferably containing
cooling means. As the liquid cools, crystals of potassium hemiphosphate
form, first at the sides of the vessel and then throughout the mixture.
Continued agitation and cooling provides an increasingly viscous slurry of
crystals and with continuous, vigorous stirring the entire contents of the
vessel becomes crystalline, driving off substantially all of the free
water. As the contents of the mixing vessel cools to a range of from about
25.degree. C. to about 40.degree. C. the material becomes a free flowing
powder. Immediately after cooling and crystallization, the powder can be
placed in containers and shipped as substantially dry powder. It has been
found that the process of this invention provides crystallized
hemipotassium phosphate having less than 0.3% free water, by weight.
Surprisingly, the free water contained in the initial mixture, after
heating, is removed at ambient room conditions (25.degree. C., standard
pressure) during the crystallization step without special devices or
removal steps. Thus, although the crystallized hemipotassium phosphate is
found to contain very little free water, no special devices or process
steps are required to achieve this result.
The hemipotassium phosphate of this invention has been found to be somewhat
hygroscopic at higher temperatures during extended exposure to humid air.
For example, after 24 hrs. of exposure at 30.degree. C. and 74.9% relative
humidity, weight gain was in the range of from 2.5% to 2.8% while exposure
extending for 70 hrs. provided a weight gain of from 10.6% to 11.6%.
The dried, sized hemipotassium phosphate of this invention are employed as
the acid factor in leavening systems in typical application with a
carbonate factor. Carbonate factors include any suitable basic materials
such as sodium bicarbonate as well as other basic materials such as
potassium bicarbonate, amorphous calcium carbonate, ammonium bicarbonate,
or encapsulated bicarbonate and the like.
It has been found that approximately 140 parts, by weight, of the
hemipotassium phosphate of this invention is employed to neutralize 100
parts, by weight, sodium bicarbonate. Appropriate amounts of the
hemipotassium phosphate useful in various leavening systems are easily
calculated in view of the above. Other amounts may be employed to provide
particular desired finished product characteristics. Suitable weight
ratios of the leavening acid of this invention to several carbonate
factors is in the range of from about 0.91 to about 1.49 preferably from
about 1.18 to about 1.49 for most baked goods.
There is provided chemical leavening systems for baked goods in accordance
with this invention by combining leavening acid of this invention as the
acid factor with a suitable carbonate factor. Carbonate factors useful in
accordance with this invention are those previously known.
The hemipotassium phosphate of this invention can be employed in admixture
with other previously known leavening acids which include, without
limitation, monosodium dihydrogen phosphate; dimagnesium phosphate; sodium
aluminum phosphate acidic; a mixture of sodium aluminum phosphate acidic
with aluminum sulphate anhydrous; a mixture of sodium aluminum phosphate
acidic with anhydrous coated monocalcium phosphate; monocalcium phosphate;
dicalcium phosphate dihydrate, anhydrous monocalcium phosphate, coated;
monoammonium phosphate; diammonium phosphate; sodium acid pyrophosphate;
monosodium phosphate and sodium acid pyrophosphate blends; citric acid;
adipic acid; mixtures of monocalcium phosphate and sodium acid
pyrophosphate; mixtures of sodium aluminum sulphate and monocalcium
phosphate; monocalcium phosphate, anhydrous; fumaric acid; monocalcium
phosphate and sodium aluminum phosphate mixtures; glucono-.DELTA.-lactone;
monopotassium tartrate; sodium aluminum sulfate; aluminum sulfate and any
other suitable, edible, non-toxic acid. Further, coated or encapsulated
acids are useful. Typical coatings known in the art are fats,
maltodextrin, etc.
The chemical leavening system of this invention may be incorporated into a
baking powder product conveniently prepared by admixing leavening acid of
this invention with a carbonate factor as a dry powder mix alone or in
combination with other acidulants (for example, SAPP and sodium aluminum
sulfate). It is well known that baking powders in the dry powder form are
best prepared together with fillers contributing to the bulk of the powder
and aiding its measurement for actual use. Fillers such as starch or
calcium carbonate are generally employed in baking powders of this
invention. Conventional preservatives and fillers may be employed together
with the baking powder composition of this invention as is known in the
art.
Fresh dough, dry mixes and batter can be prepared from the leavening
systems of this invention in the conventional manner as has been practiced
in the art. Typically the ingredients may be dry mixed or prepared as a
dough or batter. The dough or batter may be stored for conventional time
periods (under refrigeration or frozen). The dry mix is employed to
prepare fresh dough or batter by incorporating suitable liquids such as
milk, water, eggs and solids such as shortening materials as is known in
the art. It is obvious from the above that substitution or replacement of
conventional sodium salts with the hemipotassium phosphate of this
invention will reduce the amount of dietary sodium and fortify with
potassium.
As is known in the art, the desired pH of the final baked good can be
controlled by incorporating into fresh dough or batter leavening acids and
alkaline carbonate sources normally employed for that purpose in the art.
Generally, the pH of the final baked product ranges from about 5.5 to
about 8.5, preferably from about 6.9 to about 7.2 (product dependent). The
amount of alkaline carbonate material added should provide sufficient
carbon dioxide. Typically there is included from about 0.3% by weight to
about 3% by weight of the edible, alkaline agent, based upon the weight of
the dry ingredients employed.
The typical uses and levels of leavening acid of this invention typically
employed therein are provided in the table below. The listed baked goods
are representative only and not intended to limit the invention in any way
as other uses and baked goods can be made from the leavening system of
this invention. The level of acid used with common, commercially available
carbonate factors is an amount sufficient to neutralize and liberate
carbon dioxide. The percentages shown are for the amount of hemipotassium
phosphate of this invention as percent of solids to neutralize sodium
bicarbonate.
______________________________________
USES AND LEVELS OF USE - HEMIPOTASSIUM PHOSPHATES
PRODUCT WT. PERCENT
______________________________________
Self-Rising Flour-Like Product*
0.2-1.1
Self-Rising Corn Meal-Like Product*
0.2-1.5
Biscuit Mixes 0.2-1.4
Breading/Batter Mixes
0.0-1.4
Cake Mixes - Layer 0.08-0.7
Cake Mixes - Angel 0.2-1.4
Cake Doughnut Mixes 0.07-0.7
Cookie Mixes 0.0-0.5
Hush Puppy Mixes 0.2-1.4
Frozen Pancake Batter
0.08-1.7
Pizza Mixes 0.04-0.9
Refrigerated Doughs 0.2-1.8
Pancake Mixes 0.2-1.5
Frozen Biscuit Doughs
0.2-0.7
Muffins 0.2-1.5
Baking Powders 2.9-30
Crackers 0.07-1.3
Waffle Mixes 0.2-1.5
Frozen Cake Batter 0.08-0.5
______________________________________
*Hemipotassium phosphate is not currently listed in the standard of
identity for SelfRising Corn Meal and Flour.
The moisture content of the fresh doughs and batters of the present
invention generally range from about 5% by weight to about 130% by weight,
based upon the weight of the dry ingredients. The moisture content will
vary, dependent upon the ultimate utility of the dough or batter as to
whether it may be employed to prepare cookies, biscuits, cakes, etc.
Baking times of the fresh doughs or batter of this invention are generally
within the baking times generally known in the art with respect to the use
of previously known leavening systems. It is typical that various mixes of
fresh dough or batter will require different baking times considering as
well the baking characteristics of the ovens employed. Typical baking
times range from 7 to 15 minutes for cookies and longer periods for
biscuits and other baked goods. The doughs or batters of the present
invention are formed into pieces or deposited in conventional manner,
using known bakery equipment such as wire cutting devices, rotary cutters,
reciprocating cutters, and the like.
Typically, fresh dough and batter are prepared as in the prior art from
flour, shortening, sugar, optionally emulsifiers and preservatives and
from about 0.04% by weight to about 2.0% by weight of the leavening acid
of this invention and appropriate levels of a carbonate source. Other
optional ingredients, of course, can be included as is well known in the
art.
The fresh doughs and batters of the present invention can optionally
include many substances known in the art to be added to fresh dough and
batter including bulking agents such as dietary fiber and hydrocolloides,
corn fiber, soy filtrate, wheat bran, and apple tomace fiber (dehydrated
and freeze dried) as exemplary of dietary fibers.
Texturizing and flavoring ingredients conventionally used in the production
of baked goods may be employed in the novel doughs of this invention. The
amounts employed are generally comparable to those used in the
conventional formulation so as to achieve satisfactory mouthfeel, texture
and taste. Typical amounts of conventional texturizing and flavoring
ingredients used in the production of baked goods are in the range of from
about 5% by weight up to about 25% by weight of the fresh dough or batter.
Other additives such as sweeteners, etc. can also be employed in
combination with the novel leavening system of this invention.
The following non-limiting examples illustrate the preparation of
compositions useful in the process of this invention. In these examples
percent is expressed as percent by weight unless otherwise noted.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
EXAMPLE 1
Into a suitable container were placed 581 g of mono potassium phosphate and
493 g of concentrated phosphoric acid (85%). The mixture was agitated by
means of a power mixer for a period of 5-10 minutes resulting in a viscous
liquid. The liquid was then placed in an oven heated to a temperature in
the range of 190.degree. C. to about 200.degree. C. After heating the
liquid in the oven for a time in the range of from 1.5 to 2 hrs., the
temperature of the liquid reached 120.degree. C. at which temperature it
was removed from the oven. The liquid was again subjected to vigorous
agitation by means of a power mixer whereupon crystals formed as the
liquid cooled by air convection. No external cooling was applied. Crystals
continued to form during cooling and when reaching a temperature in the
range of from about 25.degree. C. to about 40.degree. C. the material
became a free flowing powder.
The powder was analyzed (ASTM D-2761) and found to have the following
analysis as percent by weight:
______________________________________
Trimetaphosphate 0.10
Tripolyphosphate 0.08
Pyrophosphate 2.20
Potassium Orthophosphate
97.62
Recovery 99.21
P.sub.2 O.sub.5 60.67
______________________________________
An aqueous solution (1%) of the above described composition indicated a pH
of 2.24 and loss on drying at 110.degree. C. was 0.07%
EXAMPLE 2
The hemipotassium phosphate of this invention was tested as the acid factor
in a leavening system of a pancake batter. A pancake batter was prepared
as follows:
To a bowl was added about 180 g of Roland Pancake Base Mix. Separately,
3.94 g of sodium bicarbonate and an amount of leavening agent shown below
in Table I were placed into a tared boat. The mixture of leavening acid
and soda were sprinkled over the mix and incorporated with a whisk. Then
197.6 g of water were added to the mix and blended with a whisk.
The leavening acid employed in each sample tested is listed below:
TABLE I
______________________________________
Sample Neutralizing
No. Leavening Acid Value Grams
______________________________________
1 Hemipotassium 140 2.79
Phosphate
2 Citric Acid 153 2.57
3 Hemipotassium Phosphate
140 2.81
4 Hemipotassium Phosphate
105 3.75
5 Citric Acid 131 3.01
______________________________________
In the pancake bake test a level #24 scoop of batter was employed to make
pancakes for the tests reported in Table II below. The batter was poured
onto a heated griddle maintained at 375.degree. F. making eight pancakes.
The pancakes were baked for 1.5 minutes and then turned over and baked for
an additional 1.5 minutes. After baking they were removed from the griddle
and evaluated.
The texture of the pancakes is reported in Table II below. To determine
texture, a stack of 3 pancakes were subjected to a probe traveling at 1.5
mm/sec. under a weight of 212 g. The distance the probe became embedded
into the stack of pancakes under said weight was measured in millimeters
(Texture). Texture, in turn, is related to tenderness of the baked good
which is an indication of the amount of leavening. The greater the texture
number, the greater the tenderness. A texture of at least 9.0 mm,
preferably at least 10.0 mm, is considered satisfactory leavening. The
above mentioned test results and data appear in Table II below wherein
texture is reported in mm.
A sample of the pancake batter was also taken to test volume increase
without heating. Into a 100 ml graduated cylinder was added about 50 ml of
the batter. The volume in the cylinder was noted after 30 minutes to
determine whether there was any expansion. The observed initial volume in
the graduated cylinder is subtracted from the volume observed at 30
minutes. The difference is divided by the initial volume to determine the
percentage of expansion at 30 minutes. The percentage expansion in the
graduated cylinder is also shown in Table II below.
The specific volume of the pancakes was determined by dividing the weight
by the volume. Also, the "spread" of the pancake was determined by
dividing the diameter by the height of the pancake.
TABLE II
______________________________________
Sample
No. Expansion Spread Texture Sp. Vol.
pH
______________________________________
1 20 10.89 14.2 2.16 7.0
2 -- 9.96 9.18 1.98 6.9
3 -- 7.92 13.12 1.66 7.4
4 -- 12.91 1.73 6.9
5 -- 8.23 2.29 6.7
______________________________________
EXAMPLE 3
The product of Example 1 was employed as the acid factor in a leavening
system of an angel food cake mix. To this mix was added sodium
bicarbonate, Grade 2, the product of Example 1, and monocalcium phosphate.
To this dry mix was added water and the mixture was blended to a uniform
consistency. After scraping down the sides and bottom, the batter was
mixed for an additional minute at the same speed. Samples were taken for
determination of specific gravity and volume increase without heating,
then 235.8 g of batter were deposited in 10 cupcake forms of a prepared
pan with liner. A graduated cylinder was filled to 72 mm at room
temperature and after 30 minutes an expansion of 4.2% was observed. The
cupcakes were baked for 33 minutes in an oven at 350.degree. F. The baked
cupcakes were then taken from the oven and allowed to cool before
evaluation. Specific gravity of the batter was determined to be 0.4947
g/cc. The specific volume of the cupcake (rapeseed) was 3.57 cc/g. To
determine texture, a single cupcake was subjected to a probe traveling at
1.5 mm/sec under a weight of 212 g. The distance the probe became embedded
into the center of the cupcake under said weight was measured in
millimeters. Texture was 10.58 mm at the center of the cupcake. The pH of
the cake was found to be 7.0. The crust was golden brown with nice cracks
with air cell openings and good bounce. The crumb exhibited fine cell
structure with medium cell walls. The taste was sweet and typical of angel
food cake.
EXAMPLE 4
The procedure of Example 3 was repeated with the exception that 1.26 g of
citric acid (N.V. 153) was employed in place of hemipotassium phosphate.
Average weight of 10 cup cakes was 23.11 g. Specific gravity of the batter
was determined to be 0.4469 g/cc. The specific volume of the cupcake
(rapeseed) was 3.55 cc/g. To determine texture, a single cupcake was
subjected to a probe traveling at 1.5 mm/sec under a weight of 212 g. The
distance the probe became embedded into the center of the cupcake under
said weight was measured in millimeters. Texture was 12.83 mm at the
center of the cupcake. The crust was light golden brown with some cracks
and with air cell openings and good bounce. The crumb exhibited medium
cell structure with medium cell walls. The taste was sweet and typical of
angel food cake with a slightly more tender bite than in Example 3.
Although the invention has been described in terms of specific embodiments
which are set forth in considerable detail, it should be understood that
this description is by way of illustration only and that the invention is
not necessarily limited thereto since alternative embodiments and
operating techniques will become apparent to those skilled in the art in
view of the disclosure. Accordingly, modifications are contemplated which
can be made without departing from the spirit of the described invention.
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